Recipe from Cooking Light Magazine, August 2017 Issue
2 tsp. extra virgin olive oil, divided
1 tsp red wine vinegar
1/4 tsp kosher salt, divided
1 cup cooked quinoa
1 cup grape tomatoes, halved
1/2 cup unsalted black beans, rinsed and drained
2 tbsp chopped cilantro
2 large eggs
1/2 avocado, sliced
Whisk together 1 1/2 tsp. olive oil, vinegar and dash of salt. Set aside.
Combine quinoa, tomatoes, beans, cilantro and another dash of salt. Toss gently and divide between two bowls.
Heat a skillet over medium heat; add 1/2 tsp oil, swirl to coat.
Crack eggs, one at a time, into the pan.
Cover and cook until whites are set, 3-4 minutes.
Drizzle dressing over quinoa mixture, top with eggs and sliced avocado.
We have decided we like food in bowls. I don’t know why, but lately everything I’m eating is from a bowl. Perhaps it’s comforting to be able to cradle the warm bowl and breathe in the fragrant steam….who knows? But seriously, almost every meal I made over holiday break was served in a bowl.
Regrettably, my photo doesn’t show all of the delicious goodness hiding under the egg and avocado, but I can promise you that it was there. This was the perfect blend of flavors and textures; the creamy avocado and egg were offset by the pop of the tomatoes, beans and quinoa. Cilantro added brightness to the dish, but you can leave it out if you are not a fan. The only thing I’m going to change next time is I’m going to double the amount of dressing I make; I know the point of this dish is to be super healthy, but it needed a touch more acid from the vinegar to really make it shine.
According to Cooking Light, these ingredients are all anti-inflammatory, which was beneficial after eating and drinking during Christmas and Hanukkah. Though advertised as breakfast, I made this for dinner…does our stomach really know what time it is? Because of the protein from the quinoa, eggs and beans this was a perfectly filling portion. The avocado and olive oil added a dash of heart-healthy fats, so this really could be the perfect meal! Let me know what you think.
P.S. This was also super quick to make, and easy to pull together – maybe 25 minutes, tops?